Peach and Buttermilk Bread Pudding With Golden Raisins

Ingredients

• 8 cups sourdough bread cubes, stale
• 2 cups buttermilk
• 2 cups heavy cream
• 2 cups milk
• 1 cup golden raisin
• 3/4 teaspoon nutmeg, freshly grated
• 1 1/2 cups granulated sugar, divided
• 2 tablespoons lemon juice, fresh
• 1 teaspoon cinnamon, ground
• 2 1/2 lbs peaches, peeled, pitted and sliced one-eighth-inch thick (about 8)
• 1 teaspoon butter
• 6 eggs
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon kosher salt
• 1/4 cup demerara sugar (turbinado ok too)

Directions

1. 1

   Arrange a rack in the middle of the oven and put a large baking sheet on the rack below it, to catch any drips later. Heat the oven to 350 degrees.

2. 2

   In a large bowl, toss together the bread, buttermilk, heavy cream, milk, raisins and nutmeg and set aside to soak for 20 minutes.

3. 3

   Meanwhile, in a medium bowl, toss together one-fourth cup of the granulated sugar, lemon juice, cinnamon and peaches, to coat; set aside.

4. 4

   Grease a 9-by-13-inch casserole dish with butter; set aside.

5. 5

   Whisk together the eggs, vanilla, salt and remaining 1 1/4 cups of the granulated sugar in a medium bowl, then add to bowl with the bread mixture. Add the macerated peaches and stir well to combine. Transfer to the prepared dish and spread out evenly.

6. 6

   Sprinkle the turbinado sugar over the top and bake until cooked through and deep golden brown, covering with a sheet of foil if parts of the top get too dark, about 1 1/4 hours.

7. 7

   Serve warm or at room temperature. Serve with a drizzle of cream, if desired.